Gibanica is one of the most beloved traditional dishes from the Balkans, especially Serbia. Rich, comforting, and deeply satisfying, gibanica is a layered cheese pastry made with phyllo dough, eggs, and cheese, baked until golden and slightly crisp on top while remaining soft and creamy inside.
If you’re searching for a true gibanica recipe, this guide will walk you through everything you need to know from ingredients and step-by-step instructions to tips that ensure authentic flavor and perfect texture every time.
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What Is Gibanica?
Gibanica is a traditional Balkan savory pie, most commonly associated with Serbian cuisine. It is made by layering or folding phyllo dough with a filling of cheese, eggs, and dairy, then baking it until puffed and golden.
Unlike many Western pies, gibanica is:
- Savory, not sweet
- Soft and custardy inside
- Crisp on the edges and top
- Served warm or at room temperature
Gibanica is eaten for breakfast, lunch, dinner, or special occasions. It is also commonly served at celebrations, family gatherings, and holidays.
Classic Serbian Gibanica vs Other Cheese Pies
Gibanica is often compared to:
- Burek (more structured, usually rolled)
- Spanakopita (Greek, includes spinach)
- Banitsa (Bulgarian, similar but lighter)
What makes gibanica unique is its rustic assembly and rich egg-and-cheese mixture, which soaks into the phyllo layers rather than staying neatly separated.
Ingredients for Traditional Gibanica
This recipe serves 6–8 people.
Main Ingredients
- 500 g (1 lb) phyllo dough
- 400 g (14 oz) white cheese (Serbian cheese, feta, or farmer’s cheese)
- 4 large eggs
- 250 ml (1 cup) yogurt or sour cream
- 100 ml (⅓–½ cup) vegetable oil or melted butter
- 100 ml (⅓–½ cup) milk
- Salt (to taste, depending on cheese)
Optional
- Sparkling water (for extra fluffiness)
- Sesame seeds (for topping)
Best Cheese for Gibanica
Authentic gibanica uses young white brined cheese, similar to feta but slightly milder and creamier.
Good substitutes include:
- Feta (preferably Bulgarian or Serbian-style)
- Farmer’s cheese mixed with a little feta
- Ricotta mixed with feta (for a softer filling)
Avoid very salty feta unless diluted with yogurt or ricotta.
Step-by-Step Gibanica Recipe
Step 1: Prepare the Filling
In a large bowl:
- Crumble the cheese
- Add eggs, yogurt (or sour cream), milk, and oil
- Mix until creamy but slightly chunky
Taste before adding salt many cheeses are already salty.
Step 2: Prepare the Baking Pan
- Preheat oven to 180°C / 350°F
- Lightly grease a baking dish (approximately 9×13 inches / 23×33 cm)
Step 3: Assemble the Gibanica
There are two traditional methods. This recipe uses the rustic folding method, which is most authentic.
- Lay one sheet of phyllo on a clean surface
- Spoon filling over it
- Gently crumple or fold the sheet
- Place it into the baking dish
- Repeat until the dish is full
Do not worry about perfection—gibanica is meant to look rustic.
Step 4: Top and Rest
- Pour any remaining filling evenly over the top
- Optional: sprinkle sesame seeds
- Let the assembled gibanica rest for 10 minutes so the phyllo absorbs moisture
Step 5: Bake
- Bake for 40–50 minutes
- The top should be golden brown and slightly crisp
- A knife inserted should come out mostly clean
How to Know When Gibanica Is Done
Perfect gibanica is:
- Golden and puffed
- Soft and creamy inside
- Not wet or soggy
If the top browns too quickly, cover loosely with foil for the final 10 minutes.
How to Serve Gibanica
Gibanica is incredibly versatile.
Serve it:
- Warm for breakfast or brunch
- At room temperature for lunch or gatherings
- With yogurt, kefir, or sour milk
- Alongside fresh salad or pickled vegetables
It cuts best after resting 10–15 minutes.
Can You Make Gibanica Ahead of Time?
Yes.
- Refrigerate: Up to 2 days, covered
- Reheat: Oven at 170°C / 325°F for best texture
- Freeze: Fully baked gibanica freezes well for up to 2 months
Avoid microwaving if possible, as it softens the crust.
Common Mistakes to Avoid
- Using overly dry cheese
- Skipping dairy (milk/yogurt keeps it moist)
- Overbaking until dry
- Packing phyllo too tightly
Gibanica should feel light but rich, not dense.
Variations of Gibanica
- Spinach gibanica: Add sautéed spinach
- Potato gibanica: Grated potatoes mixed into filling
- Meat gibanica: Minced meat, pre-cooked and seasoned
- Mini gibanica: Baked in muffin tins for events
Is Gibanica Healthy?
Gibanica is rich and filling, but it offers:
- Protein from cheese and eggs
- Calcium
- Long-lasting satiety
For a lighter version:
- Use less oil
- Choose lower-fat cheese
- Serve smaller portions
Frequently Asked Questions about Gibanica Recipe
Is gibanica the same as burek?
No. Burek is rolled and structured; gibanica is layered or folded and more custardy.
Can I use store-bought phyllo dough?
Yes. Traditional homes use homemade dough, but store-bought works well.
Is gibanica eaten hot or cold?
Both. Many people prefer it slightly warm or room temperature.
Conclusion
Gibanica is more than a recipe, it’s a comfort food deeply rooted in Balkan tradition. With simple ingredients and forgiving technique, it rewards you with a dish that feels both rustic and indulgent.
Whether you’re cooking for family, guests, or simply craving something warm and savory, this gibanica recipe delivers authentic flavor without unnecessary complexity.
Once you try it, it’s easy to see why gibanica remains a staple across generations.
